By CHEF HOWARD KARP for the Flathead Beacon
Here’s a refreshing summer salad that doesn’t use traditional leafy greens. Instead, it features garden fresh sugar snap peas made into a sweet puree sauce with coconut milk. I came up with this creation last summer and found that the combination of lobster, pickled rhubarb and green tomatoes create a unique and delicious contrast. It is now one of my favorite summer first course menu items. This dish is all about the peas, so, if you prefer, you can substitute the lobster seared sea scallops. For a vegetarian option, simply use a scoop of fresh ricotta cheese rather than lobster.
Yield: 4 servings
INGREDIENTS
• 5 cups sugar snap peas, strings removed and trimmed
• 4 Tbsp. unsweetened coconut milk
• 1/2 cup coconut water (if needed)
• Extra virgin olive oil, to taste
• Fresh lime juice, to taste
• Salt and white pepper, to taste
• 4-6 oz. lobster tails
• 1/4 cup diced pickled rhubarb (recipe below)
• 1/4 cup diced pickle green tomatoes (recipe below)
• Fresh lemon juice, to taste
Blanch 1 cup of snap peas in salted boiling water for about 90 seconds, then shock in ice water bath. Remove from ice bath and save for pea sauce.
The remainder of sugar snaps should be crunchy, so only blanch the remaining 4 cups of peas for 45 seconds, then remove and shock in ice water and pat dry. Cut into pieces on the diagonal. Save the boiling water and ice water for the lobster.
To make the pea sauce, combine 1 cup of the tender snap peas, coconut water, coconut milk (as needed for consistency) and ½ tablespoon of extra- virgin olive oil in a blender and process until smooth and creamy. Pass through a fine mesh. Season with lime juice, salt and pepper and refrigerate.
Soft boil lobster tails in the shell for 5 minutes and then shock in ice water. Remove tail meat from the shell and cut tails on a diagonal into ¼-inch-thick slices.
In a large bowl, combine the lobster, crunchy sliced snap peas, pickled rhubarb and pickled green tomatoes. Season with extra-virgin olive oil, lemon juice salt and pepper. Spoon the pea sauce into bowls and top with the lobster salad.
PICKLED RHUBARB
• 2 cups rhubarb, sliced into 2-inch pieces
• 3/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1 Tbsp. salt
• 1/2 teaspoon minced ginger
In a stockpot, combine all ingredients except rhubarb and bring to a boil. Allow mixture to cool to room temperature, pour over rhubarb and refrigerate overnight.
PICKLED GREEN TOMATOES
• 3/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1 Tbsp. salt
• 1 1/2 pound sliced green tomatoes, quartered
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon mustard seed
• 1 garlic clove smashed 1 sprig thyme
• 1 sprig tarragon
In a stockpot, combine all ingredients except tomatoes and bring to a boil. Allow mixture to cool to room temperature, pour over tomatoes and refrigerate overnight.
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